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Fish Sticks for Grown-Ups

Martha Stewart Living, August 2012

Our food editors' new favorite way to prepare salmon on the grill is on skewers, with the skin on so the fish stays together. Cut 1 1/4 pounds of salmon into 1-by-3-inch pieces, and then brush them with an easy sauce -- just a few tablespoons of curry paste and a bit of safflower oil. Slide the pieces onto 14 presoaked wooden skewers, and grill for about 1 minute. Then flip, and cook 1 to 2 1/2 minutes, until just opaque. Serve on the skewers, with lime, as an appetizer or as part of a main course.

 

Get the recipe for Sophisticated Fish Sticks.

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